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Heat olive oil in a medium Dutch oven (cast iron casserole pot) over medium heat.
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Season ribs with salt and pepper and place in a single layer in the pot and brown on all sides (in batches). Set aside.
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Pour off excess oil from the pot, leaving about 1 tbsp.
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Reheat the Dutch oven over medium heat and add the onion, carrot, celery and garlic. Sauté until softened, scraping the residue left from browning the meat.
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Add the red wine and allow to reduce until almost evaporated.
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Add the tomato paste and stir well.
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Add the passata and bay leaves and bring to the boil. Reduce to a simmer, cook for 10 minutes and season with salt and pepper.
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Return the ribs to the pot, adding water if needed to cover the ribs. Cover and braise for 3 hours. When cooked, remove the ribs and place on a tray.
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Reduce the sauce over high heat.
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Remove the bones from the ribs and shred the meat using two forks.
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Add the meat to the sauce and allow to simmer for a further 10 minutes.
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Meanwhile, in a pot of boiling salted water, cook tubular spaghetti according to packet directions.
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Place the sauce in a large frypan and add the cooked spaghetti.
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Add the chopped parsley and toss to combine.
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Garnish with grated parmesan and serve and enjoy with family and friends!
